1/2 lb. frankfurters, sliced in 1-inch pieces
1/2 c. minced onion
1/2 c. minced green pepper
1 tbsp. butter
1/2 lb. shell macaroni
3/4 c. instant nonfat dry milk
1 1/2 c. water
1/2 tsp. salt
1/4 tsp. thyme
1 (8 oz.) can Hunt's tomato sauce
1 1/2 c. diced process American cheese

Saute frankfurters, onion and green pepper in butter in large skillet until onion is soft. Cook macaroni in boiling salted water according to package directions; drain well. Add to skillet mixture.

Stir in nonfat dry milk, water, salt and thyme; continue stirring gently over low heat to blend thoroughly. Stir in Hunt's sauce and 1 cup cheese. Pour into 2-quart casserole or baking dish. Bake at 350 degrees for 20 minutes. Top with remaining cheese; bake 10 minutes longer. Makes 6 to 8 servings.